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5
from 1 vote
Sugar-Free Peppermint Brownie Bark
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
servings
Calories
60
kcal
Author
Brenda Bennett | Sugar Free Mom
Ingredients
½
cup
coconut flour
¼
teaspoon
salt
¼
teaspoon
baking soda
½
cup
Swerve sweetener
3
tablespoon
unsweetened cocoa powder
1
teaspoon
instant coffee granules
½
cup
butter
room temp
2
egg whites
½
teaspoon
peppermint extract
1 ½
teaspoon
peppermint mocha liquid stevia
½
cup
sugar free chocolate chips
I used Lily's Sweets
optional: sugar free peppermints
chopped to sprinkle on top
Instructions
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Whisk the first 6 ingredients together in a bowl. Set aside.
In a stand mixer add the egg whites, butter, extract and stevia.
Blend until combined.
Slowly pour in the dry ingredients and blend until mixed well.
Pour in the chocolate chips and stir on low until mixed.
Use your hands to press and spread dough over the baking pan as evenly as possible, 8 by 12 inches.
Cover with a piece of parchment and use a rolling pin to smooth surface.
Remove parchment and sprinkle copped candy canes if desired.
Bake for 15 minutes.
Score into 24 pieces with an oiled pizza cutter.
Bake for additional 5 minutes.
Allow to cool completely.
Cut with a clean knife and store in the fridge or freezer.
Notes
Net Carbs: 5g per cookie bark
Nutrition
Serving:
1
cookie bark
|
Calories:
60
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
10
mg
|
Sodium:
70
mg
|
Potassium:
7
mg
|
Fiber:
1
g
|
Sugar:
0.03
g
|
Vitamin A:
118
IU
|
Calcium:
1
mg
|
Iron:
0.005
mg